Prep 10 mins
Cook 15 mins
This is a great week night meal- quick, easy , AND my kids adored it. I got the original idea from a recipe in a Williams-Sonama Catalog. I think the addition of a couple of tablespoons of chopped Kalamata olives would make a nice variation.
- 4 boneless skinless chicken breasts
- 1 -2 tablespoon fresh sage, chopped
- 1⁄2 cup flour
- 1 -2 tablespoon olive oil
- 1 1⁄2 cups chicken broth
- 2 ounces prosciutto, thinly sliced,then julienned
- 2 teaspoons balsamic vinegar
- Pound chicken breasts to approximately 1/2 inch thick.
- Sprinkle with chopped sage, then salt and pepper to taste.
- Dredge lightly in flour and set aside.
- Heat olive oil in large saute pan over medium high heat.
- Add chicken in single layer (do in batches if your pan is too small) and saute until lightly browned on bottom (about 3-4 minutes).
- Turn and cook on other side (another 3-4 minutes).
- Remove from pan and keep warm.
- Add broth to pan and deglaze.
- Add prosciutto and balsamic vinegar.
- Bring to a boil.
- Reduce heat.
- Return chicken to pan and simmer, uncovered, until sauce is reduced slightly and chicken is fully cooked (about 5 min).
Absolutely phenomenal. So quick and easy to make, and my kids request it constantly. We never have a bite left. Flavors are fantastic, chicken is perfectly tender -- I can't say enough good things about this recipe.
This chicken is amazing! I made it for my parents, and they both kept raving about it. We grated some Parmesan cheese to sprinkle over the top. It was very delicious and will definitely be made again. Thanks!
I made some variations to this recipe according to what I had on hand but it turned out wonderfully! I used dried tarragon instead of sage, wrapped each chicken breast with a piece of deli-cut swiss cheese then a slice of prosciutto. Lastly, I dipped each breast in a little egg substitute and coated in panko crumbs. Thickened the sauce with a cornstarch slurry but did not return the chicken to pan to retain the crispy texture.